Rengginang

Rengginang

Rengginang
Alternative names	Ranginang, intip (Javanese)
Type	Rice cracker
Course	Snack
Place of origin	Indonesia
Region or state	West Java, Banten
Created by	Sundanese cuisine
Serving temperature	Room temperature
Main ingredients	Rice

Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker.^[1]

This cracker is quite different from other types of traditional Asian crackers such as the Indonesian krupuk and the Japanese senbei or beika; while most traditional crackers' ingredients are ground into a fine paste, rengginang retains the shapes of its rice grains. It is similar to Japanese arare, and yet it differs because arare are individually separated larger rice pellets, while rengginang rice granules are stuck together in a flat-rounded shape. Rengginang is traditionally made from dried leftover rice. In Suriname, it is known as brong-brong.

Rengginang can be plain, or flavoured sweet, salty or savoury. The most common rengginang are deep fried with added pinches of salt for a traditional salty taste. Sweet rengginang uses thick liquified coconut sugar-coated or poured upon it. Other variants have other ingredients added to enrich the taste, such as dried prawn, terasi (shrimp paste), or lorjuk (razor clam).